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Categories:
butter onion chili powder ground cumin garlic salt ground red pepper tomato salsa chicken broth green chiles tortilla chips O Lakes Eggs fresco cheese radishes fresh cilantro
Viewed: 21 - Published at: 2 years agoIngredients
- 2 tablespoons Land O Lakes Butter
- 1 small (1/2 cup) onion, finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground red pepper (cayenne)
- 2 cups Roasted Tomato Salsa
- 1 1/2 cups chicken broth
- 1 (4-ounce) can diced green chiles, drained
- 1 (12- to 13-ounce) bag tortilla chips
- 6 Land O Lakes Eggs
- 4 ounces (1 cup) queso fresco cheese, crumbled
- 2 radishes, thinly sliced
- 2 tablespoons coarsely chopped fresh cilantro leaves
Method
- Heat oven to 375F.
- Melt butter in 12-inch nonstick ovenproof skillet over medium heat until sizzling.
- Add onion, chili powder, cumin, garlic salt and ground red pepper; cook, stirring occasionally, 2-3 minutes or until onion is tender.
- Stir in salsa, broth and green chiles; continue cooking 2-4 minutes or until mixture comes to a boil.
- Reduce heat to low.
- Add tortilla chips, 1 handful at a time, gently stirring chips into salsa mixture.
- Continue cooking 4-6 minutes or until chips begin to soften and liquid is absorbed.
- Remove from heat.
- Crack eggs evenly over surface of mixture.
- Bake 15-18 minutes or until egg whites are set.
- Sprinkle with queso fresco, radishes and cilantro just before serving.
